About

A lifelong food fanatic & vocational chef with over 20 years’ experience at the highest level. I have devoted my life to culinary adventures and always strive to improve and progress professionally.

My career in hospitality began aged 14 scrubbing dishes in a local pub where my mum waited tables in Rural Somerset after school and at weekends. When I left school aged 16 I began an apprenticeship with a graphic design firm in Bristol but soon realised sitting in front of a desk wasn't for me. I returned to the pub and started working on the larder section plating salads and desserts. I went on to complete a modern apprenticeship in professional cookery At Bath University and have been on an upward trajectory since.

Throughout my varied 20 year career I have always worked to the very highest standards and immersed myself in a wide range of settings, always challenging myself. From 1 to 3 star Michelin at some of the UK’s best restaurants to catering at some of the world’s most prestigious events delivering fine dining on an industrial scale. Catering on film locations, for athletes, film stars, Royal families' and to some of the world’s wealthiest individuals within their private residences. I have lived in 4 different countries and worked and travelled to over a dozen on 3 continents. Trips to India, Israel and the mediterannean have been a big influence on my cooking style and compliment the classical French training I received. 

My food is  draws on classic French technique and takes inspiration from chefs such as Daniel Humm, Alain Arpège and Yotam Ottelenghi. All of whom have a veg-centric approach.

Nick has a keen interest in gut health & Nutrition which was sparked whilst working under Michelin starred Chris Horridge at the Bath Priory hotel who was pioneering a "3 dimensional" fine dining concept. As well as creating food that looked and tasted delicious the food was also nutritionally balanced. We produced our own dairy free milk and cream substitutes which at the time was quite groundbreaking. Nick has gone on to gain qualifications as a personal trainer and has a sports nutrition dimploma. 

Provenance seasonality and waste reduction are 

My culinary expertise and knowledge of cuisine is extensive, stemming from classical French. I also has a great passion for italian, Indian, Japanese, Middle Eastern and Mediterranean cuisine and can turn his hand to anything. My socialist subject baking and patisserie.